Delicious Nutella Brownies Recipe
If you love to indulge in the thick chocolate hazelnut spread known as Nutella, you will go absolutely nuts for these Nutella Brownies.
They are rich, decadent, and extra fudgy.
Make these sinful brownies today.
This is important and tricky. If you want them extra fudgy always bake them for around 25 minutes.
They come out slightly under baked and after some time in the refrigerator, they’ll be dense and chewy.
Bake the brownies any longer than 30 minutes and you’ll have a cakier version. You may actually prefer them this way.
If you want more of a cakey Nutella brownie, start checking them at right around 25 minutes.
Stick a toothpick or wooden skewer directly in the center of the brownies and pull it out.
If the toothpick comes out with wet batter on it, let the brownies bake for another 5 minutes.
If the toothpick comes out with moist crumbs attached, the brownies are baked to cakey perfection.
- 8 ounces Nutella
- 1/2 cup unsalted butter cut into pieces
- 3 tablespoons dutch-process cocoa powder
- 3 large eggs room temperature
- 1 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
1 . Preheat the oven to 350ºF.
Line an 8×8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides.
Spray the foil lightly with nonstick spray.
2 . Add the Nutella and butter to a medium microwave safe bowl.
Microwave on high in 30-second intervals, stirring well between each interval, until Nutella is melty and smooth.
Whisk in the cocoa powder until smooth. Set aside to cool slightly.
3 . In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined.
Whisk in the melted chocolate until well combined.
Fold in the flour with a rubber spatula just until combined.Spread the batter evenly into the bottom of the prepared pan.
4 . Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Cool the brownies in the pan on a wire rack.